Description
These lemon muffins are like poppy seed muffins but they have the addition of healthy chia seeds and a smooth honey glaze.
Ingredients
Scale
For the Muffins
- 2 large lemons (yielding 2 tablespoons zest and 1/3 cup juice)
- 1/2 cup sugar
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
- 3 tablespoons oil
- 1/2 cup thick plain Greek yogurt (I did not use low fat)
- 1/4 cup milk or cream (I used half and half)
- 3 tablespoons chia seeds
- 2 tablespoons poppy seeds
- 2 tablespoons honey
For the glaze
- 1 cup powdered sugar
- 1 tablespoon honey
- 2 tablespoons milk or cream (I used half and half)
- 1 tablespoon salted butter
Instructions
- Preheat the oven to 375 degrees. Combine the lemon zest and the sugar in a medium mixing bowl. Rub together with your fingers for a few minutes to release the lemon flavor from the zest. Add the flour, baking soda, and salt; stir to combine.
- In a separate bowl, whisk the lemon juice, vanilla, eggs, oil, yogurt, milk, chia seeds, poppy seeds, and honey. Add the wet ingredients to the dry ingredients; stir until just combined.
- Pour batter into greased muffin tins; you should be able to get 8 large muffins. Bake for 12-14 minutes or until the tops spring back when touched.
- For the glaze, whisk the powdered sugar, honey, and milk together until smooth. Heat the butter over medium heat until melted; add the glaze mixture and stir until bubbling and warm, 1-2 minutes. Remove from heat and glaze muffins immediately by dipping muffins upside down into the glaze saucepan or spooning the glaze over the tops. Glaze should set quickly.
Notes
Several commenters have had trouble getting the glaze to thicken, so I’ve adjusted the amount for more powdered sugar. For an alternative glaze recipe that seems to work for everyone, check out this recipe.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American
Keywords: lemon muffins, lemon poppyseed muffins, muffin recipe, healthy muffin recipe